Eastafricancurry Recipes

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

Steps:

• Melt butter In a 4 quart saucepan.
• Sauté onion.
• Add garlic powder, curry powder, turmeric, salt and chili powder.
• Mix until aroma is released.
• Add 1 cup coconut cream, shrimp, potatoes, and water.
• Simmer until tender, about 20 minutes, covered tightly.
• Add lemon juice and 1 cup coconut cream and simmer until slightly thickened-about 10 minutes.
• Serve with hot rice, and bananas and coconut sauteed in butter and served on the side.

Steps:

• Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
• Add the chicken, turn to coat in marinade.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to very hot (220C/425F).
• Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
• Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
• Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
• Simmer, covered, for 10 minutes.
• Stir in cream and honey, simmer, uncovered, for one minute.
• Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
• Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

Steps:

• In a large casserole fry the onions & garlic till soft & golden
• Add the coconut, curry powder & paste to the stock & pour over the onions adding a dash of tabasco & bring to the boil then turn down to a simmer.
• Cut the meat into large peices. Mix spice with flour & coat the meat.
• In a frying pan brown the meat 5-6 peices at a time.
• draining oil then adding to stock. continue till all meat is browned and added to stock.
• Bring to the boil and then simmer on low heat for 3 hours. Stirring occasionally to avoid it sticking to pan.